Oyster Tasting Recipe
oyster with uni cream-caviar, oyster with cucumber kimchee, and an oyster with pickled apple and smoked trout roe
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Ingredients
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Oysters
Uni Cream-Caviar Topping
Cucumber Kimchee Topping
Pickled Apple and Smoked Trout Roe Topping
Method
Preparation of Oysters
- 1
Shucking Oysters
Carefully shuck the oysters using an oyster knife. Make sure to keep the liquid inside the shells.
- 2
Cleaning the Oysters
Rinse the oysters under cold water to remove any sand or debris. Set aside.
Uni Cream-Caviar Topping
- 3
Making Uni Cream
In a blender, combine the sea urchin and heavy cream. Blend until smooth and creamy.
- 4
Finalizing Topping
Add lemon juice and a pinch of salt to the uni cream. Blend for an additional 10 seconds to combine.
Cucumber Kimchee Topping
- 5
- 6
Mixing Kimchee Ingredients
In a separate bowl, mix the Korean chili flakes, soy sauce, rice vinegar, minced garlic, and salt. Pour this mixture over the sliced cucumber and toss well. Let it sit for at least 10 minutes for flavors to meld.
Pickled Apple and Smoked Trout Roe Topping
- 7
Pickling Apples
In a small pot, combine apple cider vinegar, sugar, and a pinch of salt. Bring to a simmer until the sugar dissolves. Remove from heat and add the thinly sliced apples. Let it cool to room temperature.
- 8
Assembling the Topping
Once cooled, remove the apples from the pickling liquid and set aside. Prepare your smoked trout roe.
Serving
- 9
Plating the Oysters
On a serving platter, arrange the shucked oysters. Top each oyster with a spoonful of uni cream-caviar, cucumber kimchee, and pickled apple with smoked trout roe. Serve immediately.